Try this Beet, Avocado, and Arugula Salad recipe, or contribute your own.
Suggest a better descriptionMeet the beet slaw: in a bowl, toss together beets, celery, cucumber, and scallions.
Make the salad: For each serving, toss 2 cups beet slaw with 1 cup arugula and 2 tablespoons each oil and lemon juice. Season with salt and pepper. Top with 1/2 avocado and 1 tablespoon seeds, and serve immediately.
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Serving Size: 1 Serving (350g) | ||
Recipe Makes: 3 Servings | ||
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Calories: 265 | ||
Calories from Fat: 177 (67%) | ||
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Amt Per Serving | % DV | |
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Total Fat 19.6g | 26 % | |
Saturated Fat 2.6g | 13 % | |
Monounsaturated Fat 11.5g | ||
Polyunsanturated Fat 4g | ||
Cholesterol 0mg | 0 % | |
Sodium 4750.4mg | 164 % | |
Potassium 1073.7mg | 28 % | |
Total Carbohydrate 21.9g | 6 % | |
Dietary Fiber 10.8g | 43 % | |
Sugars, other 11.1g | ||
Protein 6.2g | 9 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 265
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